Line an 8-inch square pan with parchment paper. In a saucepan combine butter, cocoa, brown sugar, espresso powder, and salt. Heat until butter and sugar melts together. While constantly whisking, whisk in the lightly beaten egg. Continue cooking and stirring until the mixture is smooth and thick. In a large bowl, combine graham crumbs, coconut, and almonds. Mix the wet and dry ingredients together until everything is well combined. Press evenly into the prepared pan. Place in the freezer or refrigerator until the base is set, 15 – 30 minutes.
Using a mixer, cream together butter, salt and 1 cup icing sugar until smooth, creamy, and well blended. In a small bowl, mix together the espresso powder and hot water until dissolved. Add the cooled espresso mixture and vanilla extract to the creamed butter and icing sugar, stirring until well combined. Add the remaining icing sugar and blend until the filling is smooth and creamy; 3 minutes. Spread the filling evenly over the base, then place in the freezer or fridge until firm; 30 - 60 minutes.
In a small pan over low heat, melt the chocolate, butter, and espresso powder, stirring frequently until smooth. Remove from heat and stir until smooth and chocolate has cooled slightly. Pour over the filling and spread evenly with an offset spatula, then sprinkle with Utoffeea Almond Espresso crumble. Freeze or refrigerate the bars again to let the topping cool until just set; about 10 - 15 minutes. Once set, remove the bars from the pan and use a sharp knife to slice them into bars. Serve immediately or store in the refrigerator for up to 5 days.
Pro tip: Run the knife under hot water after each cut for cleaner slices.